Soup Joumou (Haitian Freedom Soup)

Name: Soup Joumou (Haitian Freedom Soup)
Prep time: 60 min
Cook time: 170 min
Total time: 470 min
Yield: 10 servings
Cuisine: Caribbean
Ingredients: 1/2 green bell pepper, seeded and chopped; 1/2 red bell pepper, seeded and chopped; 1/4 bunch parsley, stems and all, chopped; 4 cloves garlic, chopped; 2 green onions, chopped; 1 tablespoon fresh thyme leaves; 1 small shallot, chopped; 1 Scotch bonnet or habanero pepper, optional; 1 cup neutral oil, such as canola; 1/4 cup white or cider vinegar; 3 tablespoons fresh lime juice; 1 tablespoon Tabasco sauce, optional; 1 1/2 teaspoons fine salt; 1 1/2 teaspoons black peppercorns; 1 1/2 teaspoons yellow mustard, optional; 1/4 teaspoon ground cloves; 3 pounds oxtails; 1 fresh lime, halved; 2 tablespoons white or cider vinegar; 1 1/2 teaspoons fine salt; 2 tablespoons neutral oil, such as canola; 3 bay leaves; 1 bouquet garni (4 stems each of parsley and thyme); 8 cups warm water; 2 tablespoons neutral oil, such as canola; 1 yellow onion, finely chopped; 2 cloves garlic, minced; 10 cups water; 1 bouquet garni (4 stems each of parsley and thyme); 1 tablespoon fine salt

A hearty and flavorful Haitian squash and oxtail soup, traditionally prepared for New Year's celebrations to commemorate emancipation from France.

⭐ 3.4 (12 reviews) Prep: 60 minCook: 170 minTotal: 470 minYields: 10 servings

Category Tags:

Entree Dinner Soup

Cuisine Tags:

Caribbean

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Ingredients

For the Épis (Marinade)

1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/4 bunch parsley, stems and all, chopped
4 cloves garlic, chopped
2 green onions, chopped
1 tablespoon fresh thyme leaves
1 small shallot, chopped
1 Scotch bonnet or habanero pepper, optional
1 cup neutral oil, such as canola
1/4 cup white or cider vinegar
3 tablespoons fresh lime juice
1 tablespoon Tabasco sauce, optional
1 1/2 teaspoons fine salt
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons yellow mustard, optional
1/4 teaspoon ground cloves

For the Oxtails

3 pounds oxtails
1 fresh lime, halved
2 tablespoons white or cider vinegar
1 1/2 teaspoons fine salt
2 tablespoons neutral oil, such as canola
3 bay leaves
1 bouquet garni (4 stems each of parsley and thyme)
8 cups warm water

For the Soup

2 tablespoons neutral oil, such as canola
1 yellow onion, finely chopped
2 cloves garlic, minced
10 cups water
1 bouquet garni (4 stems each of parsley and thyme)
1 tablespoon fine salt
5 cups cubed (3/4 to 1-inch) peeled and seeded butternut or calabaza squash
1 zucchini, chopped
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 celery stalk, chopped
1/2 leek, well-cleaned and chopped
1/2 cup elbow macaroni
1/4 cup long-grain white rice
Croutons for serving, optional

Instructions

Blend 1/2 green bell pepper, 1/2 red bell pepper, 1/4 bunch parsley, 4 garlic cloves, 2 green onions, 1 tablespoon fresh thyme, 1 small shallot, optional scotch bonnet, 1 cup neutral oil, 1/4 cup vinegar, 3 tablespoons fresh lime juice, optional 1 tablespoon Tabasco, 1 1/2 teaspoons salt, 1 1/2 teaspoons black peppercorns, optional 1 1/2 teaspoons yellow mustard, and 1/4 teaspoon ground cloves until smooth to create the épis; set aside.
Scrub 3 pounds oxtails thoroughly with 1 lime, 2 tablespoons vinegar, and 1 1/2 teaspoons salt; rinse well and drain for 30 minutes.
Marinate oxtails in 1 cup of épis (reserving the rest) in the refrigerator for at least 4 hours or overnight.
Brown marinated oxtails in batches in 2 tablespoons neutral oil in a pot until deeply colored on all sides, then remove them to a plate.
Return browned oxtails, their juices, reserved marinade, 3 bay leaves, a bouquet garni (parsley and thyme), and 8 cups warm water to the pot; bring to a boil, then reduce heat and simmer for 2 to 2 1/2 hours until tender, then remove oxtails.
In a separate large pot, sauté 1 finely chopped yellow onion and 2 minced garlic cloves in 2 tablespoons neutral oil until translucent.
Add 10 cups water, a fresh bouquet garni (parsley and thyme), and 1 tablespoon salt to the pot; bring to a boil, then simmer for 5 minutes.
Stir in 5 cups cubed squash, 1 chopped zucchini, 2 chopped carrots, 1 chopped turnip, 1 chopped celery stalk, and 1/2 chopped leek, then return to a simmer.
Add 1/2 cup of the reserved épis and the cooked oxtails; simmer for 5 minutes.
Carefully remove the cooked squash, blend it with 2 cups of the soup liquid until smooth, then stir the purée back into the soup.
Incorporate 1/2 cup elbow macaroni and 1/4 cup long-grain white rice, simmering for 10 to 12 minutes until tender.
Remove the bouquet garni before serving the soup with croutons or toast.

Nutritional Info (per serving)

Calories: 391 kcal

Carbohydrate: 23 g

Cholesterol: 47 mg

Fiber: 6 g

Protein: 17 g

Saturated Fat: 4 g

Sodium: 917 mg

Sugar: 6 g

Fat: 27 g

Unsaturated Fat: 0 g